Roasted Tomato Basil Pesto
Ingredients
The pesto
-
9
large
roma tomatoes
-
½
cup
almonds
-
2
cloves
garlic
-
1
cup
basil
-
¼
cup
extra virgin olive oil
-
2
tbsp
nutritional yeast
-
to taste
kosher salt
-
to taste
black pepper
For serving
-
your desired amount
cooked pasta
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place sliced tomatoes on the sheet, drizzle with oil, salt, and pepper, and roast for about 1 hour and 10 minutes.
- Reduce the oven heat to 325°F and toast the almonds for 8-10 minutes, then chop them coarsely.
- In a food processor, add garlic and process until finely chopped, then add basil and process again.
- Add olive oil, 1.5 cups of roasted tomatoes, nutritional yeast, and season with salt and pepper, processing until smooth.
- Pulse in the chopped almonds and mix well.
- Serve the pesto over cooked pasta, adding remaining roasted tomatoes and almonds as desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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